HEAT oven to 350°F. Line 12 muffin cups with paper baking cups. Combine cupcake & cake mix, water, oil, egg whites and cinnamon. Beat with electric mixer on medium speed 2 minutes. Stir in carrot, oats, zucchini, raisins and nuts. Divide evenly into prepared muffin cups. (Cups will be full.)
BAKE 24 to 27 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove to wire rack to cool completely.
MICROWAVE frosting in small heavy-duty plastic bag on HIGH 7 to 10 seconds or until slightly melted. Cut small corner off bag. Drizzle lightly over muffins.
Serving Size (1 of 12 muffins), Calories 200 (Calories from Fat 80), Total Fat 9g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 190mg, Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 12g), Protein 2g; Percent Daily Value*: Vitamin A 25%, Vitamin C 2%, Calcium 6%, Iron 4%.
*Percent Daily Values are based on a 2,000 calorie diet.
Butter Flavor, Crisco Results
For those who love the taste of butter, but demand the performance of shortening.